Lightly salt the chicken thighs with 1 teaspoon of salt. Roast in a 400F degree oven for 20 minutes per side. Remove and set aside.
Heat the fat in the Instant Pot on the saute setting. Add the onions and ginger and let cook for 3-4 minutes without stirring. They should get charred.
Add the cinnamon, coriander, star anise, cloves, peppercorns and green onions. Cook for 2-3 minutes, stirring constantly so the spices don't burn.
Add the water, chicken, fish sauce and palm sugar. Switch the Instant Pot to the pressure setting and cook on high for 20 minutes. Let the pressure release naturally for 5 minutes, then use the manual release.
Strain the broth with a mesh strainer or use cheesecloth and set the chicken aside.
Add the remaining salt to the broth. Add more salt to taste if necessary. Place broth back in Instant Pot to keep hot if necessary.
Cook the rice noodles according to the package. While the noodles cook, shred the chicken into bite size pieces.
Place noodles and chicken in a bowl and pour broth over. Garnish with limes, pickled onions (see below), bean sprouts, herbs, jalapenos, crispy garlic, sriracha and hoisin as desired. Serve hot.